Here’s a recipe for Indian Masala Dosa:
For the Dosa Batter: Ingredients:
- 1 cup parboiled rice
- 1/4 cup urad dal (split black gram lentils)
- 1/4 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water for soaking and grinding
- Oil for cooking dosas
Instructions:
- Rinse the rice, urad dal, and fenugreek seeds together under cold water. Soak them in water for at least 4-6 hours or overnight.
- Drain the soaked rice, dal, and fenugreek seeds. Transfer them to a blender or wet grinder and grind them to a smooth batter, adding water as needed. The batter should have a slightly thick pouring consistency.
- Transfer the batter to a large bowl and add salt. Mix well and let it ferment in a warm place for about 8-12 hours or overnight. The fermentation process will make the batter slightly sour and help in making crisp dosas.
For the Potato Filling: Ingredients:
- 3-4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Curry leaves (optional)
- Salt to taste
- Oil for cooking
Instructions:
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add asafoetida, curry leaves (if using), and chopped green chilies. Sauté for a minute.
- Add chopped onions and cook until they turn translucent.
- Add turmeric powder and salt. Mix well.
- Add the mashed potatoes and mix thoroughly, ensuring the spices are evenly distributed. Cook for a few minutes until the flavors meld together. Remove from heat and set aside.
For Assembling and Cooking Masala Dosa: Instructions:
- Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat. Grease it lightly with oil.
- Stir the dosa batter well. Take a ladleful of batter and pour it in the center of the tawa.
- Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Drizzle a little oil around the edges of the dosa and in the center.
- Cook the dosa until the edges turn golden brown and crispy, and the surface of the dosa appears cooked. This will take a couple of minutes.
- Spoon a portion of the prepared potato filling onto the center of the dosa. Spread it evenly using the back of the spoon.
- Gently fold the dosa in half or roll it into a cylinder, enclosing the potato filling.
- Remove the Masala Dosa from the tawa and serve hot with coconut chutney, sambar (lentil soup), and/or tomato chutney.
Note: The dosa batter can be refrigerated and used for up to 3-4 days. Just make sure to bring it to room temperature before making dosas.
Enjoy your delicious and crispy Masala Dosa!